Triple Berry Layered Cheesecake Red White and Blue

Triple Berry Layered Cheesecake Red White and Blue – a colorfully festive cheesecake with fresh berry flavors, perfect for Fourth of July and all summer long!

I learned about raw cheesecakes in class last month. Wanting to make a red, white and blue dessert for the Fourth of July, I decided to try a layered raw cheesecake. and now I cannot believe I’ve not tried this before, given my love of cashews and how often I use them in raw and vegan recipes.

Cashews are high in fat, and make a rich creamy dessert. Every raw cheesecake recipe I find includes coconut oil, which is also high in fat. Cashews by themselves would make a cheesecake lower in saturated fat, so I took a big risk in making a simple cashew filling – crossing my fingers that it would set up.

After only three hours in the freezer, it was perfect. In class we also learned the difference between raw and living foods. While the cheesecake filling is raw, the crust includes tempeh – which is fermented and classified as living.

Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns blue. Spread in an even layer over crust, place in freezer.

Process cashews in food processor, adding lemon juice and acv, blend until creamy. Add agave and berries, blending until incorporated and mixture turns red. Spread in an even layer over white layer. Return to freezer for several hours / overnight.

Red, white and blue – great for a Fourth of July get celebration. Our July Fourth get together will also include:

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I’ve never seen a crust recipe that calls for tempeh–too cool and unique! I absolutely love cashew-based “cheese”cakes, but I wait until I visit the family and let my mom make her special recipe–it means I don’t have to shell out the $$ for cashews ;D

I’ve been using the tempeh in my raw bars recipes for a while – it adds a crumbly kind of texture to a creamy (cashew) base. It works here too! 🙂 and I KNOW… my favorite nut of all time is SO expensive. just bought more this morning, $13.99/lb for the raw ones. eeek.

I posted my raw vegan cheezecake recipe 3 yrs ago (before I was fully into coconut oil and never used it in that recipe) and it sets up like a champ…soaked cashews, agave, lemon juice. Crust is almond meal, medjool dates, agave. The whole thing is so easy and no setting-up issues. Yours looks absolutely fabulous!

Looks AMAZING…. I LOVE raw/living (hehe, living food, hope it doesn’t bite me back) food, especially desserts… so decadent, but they still feel GOOD ya know? Sounds like you are learning so much in your classes…. FUN.

oh those classes are GOLD. I learned a lot, even when cooking things I kindof already know about, you know? I thought I was a baker, and I learned so many new gluten free baking tricks. I want to take the class again, just because! 😀 I’ve been eating almost completely raw since middle of June, and I feel fantastic! < -- because NO, it does NOT bite back! ;)

This looks incredible! We must be on the same wavelength…I wanted to make a triple layer no-bake cheesecake and attempted last night…I used agar agar and it didn’t set up correctly, a little runny and not-at-all-photo worthy but still delicious (gotta love experiments) so I think I’ll have to go with your version for the 4th since I KNOW this one will work 🙂

*sigh* I don’t know what it is with that agar agar stuff… never works for me either. I really thought I was taking a chance this wouldn’t work, because even in class we used Irish moss to set up. I’m positive yours was still delicious, they usually are! 😉 This does work, I was so happy!

Oh my gosh, I want to grab a fork and dive into that cheesecake now!!! YUM! Oh, love the bicardi ad! I made a pina colada cake for my sister-in-law this weekend that had just the right amount of malibu rum!

yeah, cheesecake always gets me too. and with the lemon juice and apple cider vinegar, it gives it that tangy flavor and is … almost like the real thing! 😉 thanks, Molly, your comments always make me smile!

Omgosh, this looks divine! Off to buy cashews and soak for this tomorrow! Even have Tempeh on hand, and will make the bars too! Love the looks of the crusted tofu too, can not wait for that recipe, and the kale chiffonade salad, my fresh garden kale is waiting for that!

Have a fantabulous 4th, and thanks for sharing a dessert to celebrate! Oh, thinking of other flavors to adapt this for other holidays!

aw, thank you Kim! I was happy with how the colors turned out, and WHEW this was my first raw cheesecake, so I really was crossing my fingers… which makes it more difficult to open the spring-form pan 😉

huh. i had never heard of raw cheesecake until now – very informative and it looks great. i am also excited about that tofu! 🙂 – sometimes a girl just needs to tofu it up!

Small side note: Tomorrow (wed) is the very first posting for our Fresh Foods Link Up! Come share your CSA collections, farmer’s market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials! We’ve got a way for bloggers AND blog readers to participate!

Totally making this for my 4th of July party this week. Did you happen to make this ahead of time? If so, how long did it keep in the freezer and did you set it out at room temp before serving? Beyond excited about it!

oh, Rebecca, so sorry I didn’t see this before the 4th! I did make it ahead of time, and took it out the day before, moving it to the fridge. Did you make it? I hope it went well, and that you had a fantastic 4th weekend!

No problem! 😀 I made it that day and kept it in the freezer. I wasn’t sure if it’d hold up in the fridge, so I kept it in the freezer. I have some left, so I’ll move it to the fridge when I get home. It was delish!

Thank you for the cheesecake recipe without coconut oil!! I do not like everything I eat to taste like coconuts or bananas and vegan/raw recipes heavily rely on coconut and banana which gets really old, really fast. Good to know it will still set up without the coconut oil!!

[…] with tempeh and nuts instead of cream cheese like Spa Bettie does! Check out her awesome Triple Berry Raw Cheescake recipe for a healthy and flavorful 4th of July indulgence that is sure to be a crowd […]

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Hello and Welcome! I am Kristina Sloggett - voracious reader, chickpea eater. also known as spabettie.

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